Banquet Prep Cook

Swan Lake Resort; Plymouth (IN); On-site; USD 32,000 - 54,000; Full time

Job summary

Swan Lake Resort in Plymouth, IN 46563 is seeking a Banquet Cook to prepare a variety of meats, seafood, vegetables and other items for banquet events. You will ensure accuracy, presentation, and timely service while managing food production to Swan Lake Resort standards.

The role requires reading banquet orders, maintaining safety standards, and collaborating with the banquet team. A flexible schedule, including evenings and holidays, is expected.

Qualifications

• Must be at least 18 years of age.
• Fully competent in all aspects of meal preparation.
• Ability to prioritize and organize work assignments.
• Ability to handle multiple tasks under time constraints.
• Excellent communication skills and an eye for detail.

Responsibilities

• Adhere to all property and department policies and procedures.
• Observe safety and security procedures; use equipment properly and report unsafe conditions.
• Read, write and decipher a banquet event order (BEO).
• Ensure food production is completed in a timely manner.
• Prepare items according to Swan Lake Resort's standardized recipes.
• Set up and operate stations for banquet or buffet.
• Carve buffet meats as requested by guests.
• Maintain walk-in coolers and storage areas daily.
• Communicate food prep/ordering details to Executive Chef.

Skills

Meal preparation

Prioritization

Multitasking

Communication skills

Reliability

Education

High school diploma or equivalent

Job description

Job Location: PLYMOUTH, IN 46563

Job Summary

Banquet Cooks are responsible for accurately and efficiently cooking meats, fish, vegetables, soups and other hot food products for banquet events. They also perform other duties in the areas of food and final plate preparation including the plating and garnishing of cooked items. Cooks have to ensure that resources utilized in the kitchen are not wasted and ingredients are used in an effective manner. arther detailsA

Key Responsibilities

To perform this role successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Adhere to all property and department policies and procedures.
• Observe all safety and security procedures. Use equipment and material properly. Report potentially unsafe conditions.
• Must be able read, write and decipher a banquet event order (BEO).
• Ensure food production is completed in a timely manner.
• Prepare a variety of meats, seafood, poultry, vegetables and other food items according to Swan Lake Resort7s standardized recipes.
• Prepares items for grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Prepare proper plate and platter presentations for banquets.
• Set up and operate action stations for banquet or buffet.
• Carve buffet meats as requested by guests.
• Support banquet and buffet by ensuring adequate stock of all items.
• Master use of knives, broilers, ovens and other kitchen equipment, and be able to demonstrate appropriate use to staff.
• Ensure quality, taste, counts & weights, and appearance of food are consistently in accordance with Swan Lake Resort standards.
• Ensure safe and sanitary procedures are followed at all times. Ensure work stations and all equipment are cleaned and sanitized prior to the end of shift.
• Control proper usage and rotation of food, labeling as appropriate. Maintain proper temperatures during service and transportation of food items, in cooperation with servers.
• Alert Executive Banquet Chef to any food quality issues that may have an adverse effect on Swan Lake Resort culinary operations.
• Communicate any and all information pertaining to food preparation/ordering to Executive or Executive Banquet Chef.
• Maintain walk-in coolers and food storage areas on a daily basis.
• Assure communication with the Banquet Events Manager.
• Carry out duties and responsibilities of job as deemed appropriate by Executive Chef, and/or as changes occur in the work environment or workload.
• Make sound judgment calls and decisions, based upon principles set forth by the management team.
• Operate within all established guidelines, policies, standards and constraints set forth by Swan Lake Resort.
• Practice regular attendance as scheduled, in accordance with guidelines set forth.
• Other duties as assigned.

Education & Experience:

• High school diploma or equivalent
• A minimum of two years of experience; or an equivalent combination of culinary education and experience.

Physical Requirements

• Exert physical effort in lifting/transporting at least 50 pounds
• Push/pull cart and other equipment up to 250 pounds
• Minimum 10% sitting
• Requires standing/walking/bending throughout shift
• Movement - Reach with hands, arms and lift
• Noise - Moderate
• Talk or hear
• Travel - Less than 10%
• Vision - Close
• Vision - Color
• Vision - Depth perception
• Vision - Distant

Skill Requirements

• Must be at least 18 years of age.
• Fully competent in all aspects of meal preparation.
• Must be able to prioritize and organize work assignments.
• Ability to handle multiple tasks and works well in environment with time constraints.
• Excellent communication skills and an eye for detail.
• Varying schedule to include evenings, holidays and extended hours as business dictates.
• Reduced hours possible during off-season or slow times.
• Must be dependable and come to scheduled work shift in a positive state of mind, meeting dress and grooming standards for a professional appearance.

Supervisory Responsibilities

• None

Qualifications